CHINESE BLACK BEAN SAUCE | ALLRECIPES
Provided by: Buckwheat Queen
Categories: Chinese Recipes
Total time: 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
|8 ounces dried fermented black beans|
|1 ½ cups vegetable oil|
|4 peppers Thai chiles, chopped|
|1 medium shallot, minced|
|1 (2 inch) piece fresh ginger, peeled and grated|
|3 cloves garlic, minced|
|3 tablespoons reduced-sodium tamari|
|2 tablespoons Shaoxing rice wine|
|1 teaspoon brown sugar|
|½ teaspoon ground Sichuan pepper|
|½ teaspoon Chinese five-spice powder|
|1 teaspoon sesame oil|
- Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
- Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients.
- Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
- Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.
Calories 210.6 calories, CarbohydrateContent 2.7 g, FatContent 22.2 g, FiberContent 0.3 g, ProteinContent 0.8 g, SaturatedFatContent 3.5 g, SodiumContent 202.7 mg, SugarContent 1.1 g